Bird's-eye chiles, used in Southeast Asian cooking, are intensely hot, fresh, red or green chiles that are under 1 inch (2.5 cm) in length.
To handle bird's-eye chiles:
Wear kitchen gloves to prevent any cuts or abrasions on your hands from contacting the volatile oils. Wash your hands well with warm, soapy water after handling chiles, and do not touch your eyes or other sensitive areas.To stem and seed bird's-eye chiles: With a knife, cut each chile in half lengthwise. Pull out the stem section and attached cluster of seeds. Remove the thin membranes, or ribs, and remaining seeds.To roast and peel bird's-eye chiles: Roasting develops the flavor of chiles and softens their flesh. Place whole chiles on a baking sheet and roast in a preheated broiler until the skin blackens. Or, hold with long-handled fork over an open flame. Transfer to a paper bag or cover with aluminum foil until cool, about 10 minutes. Peel off the skin, then remove the stems, ribs, and seeds.For other varieties of chile, see Anaheim, ancho, árbol, cayenne, chilaca, chipotle, guajillo, habañero, jalapeño, mulato, pasilla, poblano, serrano, and yellow chiles, and dried red chiles and ground dried chile.